Panko Cheddar Chicken with Bacon Chive Mashed Potatoes and Asparagus

This panko cheddar chicken bakes up with a crisp, golden topping while the chicken stays tender underneath. A thin layer of mayonnaise helps the seasoned crumb mixture cling to the chicken as it roasts.

Serve it with creamy Yukon Gold mashed potatoes folded with sour cream, cheddar, bacon and chives, plus simple roasted asparagus for a hearty comfort-style plate.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place an oven rack in the top position and preheat the oven to 425 degrees. Wash and dry the produce.
2. Dice the Yukon Gold potatoes into 1/2-inch pieces. Trim and discard the woody ends from the asparagus. Finely chop the chives.
3. Melt 1 tablespoon butter in a medium microwave-safe bowl, about 30 seconds. Stir in the panko breadcrumbs, half the fry seasoning, half the cheddar, a pinch of salt and pepper.
4. Lightly coat a baking sheet with vegetable oil. Pat the chicken breasts dry with paper towels, then season with salt, pepper and the remaining fry seasoning.
5. Place the chicken on one side of the prepared baking sheet. Spread a thin layer of mayonnaise over the tops of the chicken; you may not need all of it. Spoon the panko-cheddar mixture over the tops and press gently so it adheres.
6. Roast the chicken on the top rack until the topping is lightly browned, 10 to 15 minutes.
7. Meanwhile, place the diced potatoes in a large pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15 to 20 minutes.
8. While the potatoes cook, place the bacon in a large dry pan over medium-high heat. Cook, turning occasionally, until crispy, 6 to 10 minutes per side. Transfer to a paper-towel-lined plate. When cool enough to handle, roughly chop.
9. When the chicken topping is lightly browned, carefully remove the baking sheet from the oven. Add the asparagus to the empty side of the sheet and toss with olive oil, salt and pepper.
10. Return the sheet to the oven and continue roasting until the asparagus is tender and the chicken is cooked through, 10 to 12 minutes more. For a deeper golden crust, broil the chicken during the last 2 to 3 minutes.
11. When the potatoes are tender, reserve 1/2 cup potato cooking liquid, then drain. Return the potatoes to the pot.
12. Add the sour cream, remaining cheddar and remaining 1 tablespoon butter to the potatoes. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.
13. Stir half the chopped bacon and half the chives into the mashed potatoes. Season with salt and pepper.
14. Plate the cheddar-crusted chicken with the bacon-chive mashed potatoes and roasted asparagus. Top the potatoes with the remaining bacon and chives.

Recipe Tips

FAQ

Why is mayonnaise spread on the chicken?

The mayonnaise creates a thin layer that helps the seasoned panko and cheddar topping stick to the chicken as it bakes.

How can I make the chicken topping more golden?

Broil the chicken for the final 2 to 3 minutes of roasting, watching carefully so the panko crust does not burn.

What should I do if the mashed potatoes are too thick?

Add small splashes of the reserved potato cooking liquid and mash until the potatoes are smooth and creamy.